List of Ingredients
- 2 LB. of Jerusalem artichokes
- Italian 00 flour, plus extra
- heavy cream
- milk
- precooked cornmeal, plus extra
- butter, plus extra
- 3 of celery stalks
- 2 of shallots
- 2 of egg yolks
- 1 of egg
- Bay leaf
- Thyme
- Sesame seeds
- Sesame oil
- Extravirgin olive oil
- Salt
- Pepper
Method
Mix the Italian 00 flour with the cornmeal, butter and 2/3 cup lightly salted boiling water until a compact dough forms. Let it rest for at least 45 minutes covered in the refrigerator. Peel the stalks of celery with a vegetable peeler, both outside and inside. Cut them into thin strips and place them in cold water. Trim the Jerusalem artichokes, then slice and stew them with the milk, 1/3 cup water, some salt and ground pepper and half a bay leaf for 5 minutes from when it comes to a boil. Remove the bay leaf and puree the Jerusalem artichokes into a cream.
Then add the cream, egg and yolks and add salt, if needed. Chop the rest of the Jerusalem artichokes and put them to soak in water. Chop the shallots and sauté them in a pan with 2 tablespoons of extra-virgin olive oil and a little pepper for 2 minutes. Drain the Jerusalem artichokes and place them in the pan with a little of their water. Reduce the heat to low, add salt, cover and cook for 2-3 minutes. Remove the lid and let the Jerusalem artichokes brown for another 2-3 minutes. Add some fresh thyme and remove from heat.
Roll out the dough on a floured surface to a thickness of 3 mm. Cut out 12 discs (ø 4 1/2 in) and use them to line 12 tartlet molds (ø 2 3/4 in) greased and floured with a little bit of cornmeal. Let a small amount of dough fall over the side, a bit scalloped. Prick the bottom, distribute the chopped Jerusalem artichokes in them, then top with the pureed ones. Bake at 340°F for 25-30 minutes. Drain the celery, dress it with sesame oil and sesame seeds and serve it with the flans.